Today we're talking duck. Not just any duck, but the classic French take on this marvelous poultry dish. Chef Gorji with Dallas-area restaurant Canary By Gorji told Tonia's Kitchen his recipe involves juicy red plums that really bring out the savoriness of the duck. Chef Gorji, who wrote the book Zing, told Tonia not only his duck delicious, but it's also beautiful to look at. Find out more by paying Chef Gorji a visit on his website here!
Duck
Breast & plum
sauce
What
can be better than a little charred fat and honey?
Serves
4
SAUCE
INGREDIENTS
1
cup (240ml) dry white wine
2
teaspoons (10ml) honey
1
teaspoon (4g) butter
4
red or black plums, sliced 1/6-inch thick
DUCK
INGREDIENTS
4
pieces duck breast, skin on
6
tablespoons (90ml) olive oil
1
teaspoon (4g) butter
kosher
salt
coarse
ground black pepper
SAUCE
- Cook Time: about 5 to 6 minutes
Put
the wine, honey and butter in a pan, mix and reduce on high heat.
When you see bubbles in the center, lower the heat to medium and
reduce about half way down. Lower the heat to medium-low, add the
plums and cook for a minute or so or until plums are fork tender and
not too soft.
DUCK
- Cook Time: about 5 to 6 minutes
First,
make 3 diagonal slashes on each side of the breast, making sure not
to completely cut through the fat layer (the fat layer should be kept
intact, so the fat doesn’t melt away and maximum moistness is
maintained). Brush the duck with half of the olive oil, and salt and
pepper on both sides to season.
Put
the rest of the olive oil and butter in a sauté pan and place the
breasts, skin side down. Sauté on high heat for about 2 to 3 minutes
and check for golden brown color (or when you see a little smoke).
Turn the breasts and cook for about 1 to 2 more minutes until
medium-rare to medium is achieved.
Note:
The skinless side takes less time to cook.
Plate
the sauce first, arrange the plums and place breasts skin side up.
